OREGON

A note from the winemaker: Years ago, Founder Jim Bernau began experimenting with Pinot Noir by gently dropping hand-picked whole clusters in a chilled stainless fermenter, pushing all the oxygen out with CO2 and sealing the vessel tight. What happened next was magical — the berries started to swell and turn pink. When they burst, they released the most aromatic, fermenting Pinot Noir.

On the Nose: This Pinot Noir shows rich colors of dark garnet and currant. Plentiful aromas of cherry cola, black tea and wild blueberry give ample depth and character to the wine.

On the Palate: A pleasant array of fruit flavors and barrel notes includes marionberry, candied cherry and hints of cedar and sweet tobacco. The wine tickles the palate with lingering tannins and a generous round mouthfeel.

Food Pairings: Yucatàn-style barbecued pork, wood-fired pizzas, spicy Asian and Indian dishes, gourmet burgers and salmon.